Pumpkin Gingersnap Cheesecake
dessert

Pumpkin Gingersnap Cheesecake

A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor.
  • 20m

    prep time

  • 50m

    Cook Time

  • 327

    Calories

  • 13

    Ingredients

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

Ingredients

12

Servings

Gingersnap Crust

  • 2 cups gingersnap cookie crumbs, about 40 cookies
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

Instructions

  • Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside

  • For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust

  • Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack

  • Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.

Nutrition information (per Serving)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!